APRIL 28, 1997

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Home & Garden


Dining In: Take your mother's advice and eat your vegetables

Red Beans and Rice
   Vegetable cooking spray
   1/2 c. chopped onion
   1/2 c. chopped celery
   1/2 c. chopped green bell pepper
   2 cloves garlic, minced
   2 15 oz. cans red beans, drained
   1/2 lb. fully cooked low-fat turkey sausage, cut into 1/4-inch slices
   1 8 oz. can tomato sauce
   1 tsp. Worchestershire sauce
   1/4 tsp. ground red pepper
   1/4 tsp. hot pepper sauce
   3 c. hot cooked rice
   Hot pepper sauce (optional)

   Coat Dutch oven with cooking spray and place over medium-high heat until hot. Add onion, celery, green pepper, and garlic. Cook 2 to 3 minutes. Add beans, sausage, tomato sauce, Worchestershire sauce, red pepper, and pepper sauce. Reduce heat; cover and simmer 15 minutes. Serve beans over rice with pepper sauce.

Wild Rice Italian Market Salad
   4 c. cooked wild rice
   1 c. sliced red onion
   1 c. ripe olives
   1 c. green olives
   1 jar (6 oz.) marinated artichoke hearts, drained and chopped
   2 Tbsp. minced fresh basil
   1 tsp. garlic salt
   1/2 tsp. fresh ground pepper
   2 c. 6 cheese Italian recipe blend
   4-8 oz. bottled Italian dressing

   In large bowl, toss ingredients with desired amount of dressing.

Mexican Rice
   2 Tbsp. butter or margarine
   1 c. uncooked rice
   1/2 c. chopped onions
   1/2 c. chopped green pepper
   2 cloves garlic, minced
   1 tomato, peeled, seeded, and chopped
   2 c. chicken broth
   1 tsp. cumin seed

   Melt butter in 2 to 3-quart saucepan. Add rice and cook over moderate heat until golden, stirring often. Add onion, pepper, and garlic; cook until onions are soft but not brown. Stir in tomato; cooked 30 seconds longer. Add broth and cumin. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Salt to taste.

New Potatoes
   1 lb. new potatoes; quartered, cooked and drained
   1 Tbsp. hot water
   1 tsp. chicken bouillon granules
   2 tsp. olive oil
   1 Tbsp. garlic and herb seasoning blend

   In a medium bowl, mix together water, bouillon, olive oil, and garlic and herb seasoning blend. Add hot cooked potatoes. Mix well and serve warm.

Seafood Stuffed Veggies
   8 oz. imitation crab meat, chopped
   6 Tbsp. light mayonnaise
   2 Tbsp. onion and herb seasoning blend
   4 tsp. Dijon mustard
   Chopped fresh cilantro (optional)

   In small bowl, combine all ingredients and mix well. Garnish with chopped cilantro, if desired. May be used to stuff about 24 snow peas, sixteen 2 1/2-inch celery sticks, or 16 French endive leaves.

Southwestern Dipping Sauce
   1 c. light mayonnaise
   3 Tbsp. white wine vinegar
   1 Tbsp. onion and herb seasoning blend
   2 tsp. ground cumin
   1/4 tsp. paprika

   In small bowl, combine all ingredients. Whisk until smooth and creamy. Serve as a dipping sauce for steamed artichokes, or atop hot or chilled asparagus spears.

Ziti with Vegetables
   3/4 lb. potatoes
   15 oz. ziti
   1 yellow pepper
   6 Tbsp. extra virgin olive oil
   1 onion
   3/4 lb. ripe tomatoes
   1 3/4 oz. caciocavallo cheese
   Fresh basil

   Peel the potatoes; wash them and cut them in cubes. Put a large pot of water to boil, then salt it, break the ziti in half, and cook them and the potatoes for 12 minutes. Clean the pepper, cut it in cubes, and sauté it in 3 Tbsp. olive oil, along with the chopped onion, for about 6 minutes. Add salt to taste.
   Parboil the tomatoes; peel and seed them and cut them in cubes. Then put all the vegetables in a serving bowl. Grate the caciocavallo in large threads. Drain the pasta and potatoes, mix in the bowl with the other vegetables, and sprinkle with the cheese. Garnish with 3 Tbsp. of olive oil and a large sprinkling of chopped basil and serve immediately.

Grilled Chicken Salad with Spring Vegetables
   4 whole boneless, skinless chicken breasts
   1/2 c. vinaigrette
   2 Tbsp. fresh rosemary
   1 red pepper, julienned
   1 yellow pepper, julienned
   1 red onion, sliced
   1/2 c. water chestnuts, sliced
   1/2 c. sun-dried tomatoes, blanched, chopped
   1/2 lb. asparagus, blanched and cut into thirds
   Salt and pepper
   1/3 c. olive oil
   1/2 lb. gorgonzola or stilton
   1/2 c. country ham, diced
   6 heads bibb lettuce, washed

   Marinate chicken in vinaigrette for at least one hour. Grill, slice in strips, and toss with rosemary. Sauté peppers and onions briefly in two tablespoons olive oil. Combine chicken, peppers, onions, water chestnuts, sun-dried tomatoes, and asparagus in a bowl. Add salt, pepper, gorgonzola or stilton, country ham, and remaining olive oil. Toss well. Line plates with bibb lettuce. Place chicken salad on lettuce.

Black Beans and Yellow Rice
(from USA Rice Council)
   6 oz. brown rice
   1/2 tsp. turmeric
   1/2 bay leaf
   2 tsp. corn oil
   1/2 tsp. cumin
   1 medium green pepper, chopped
   1 medium onion, chopped
   1 medium carrot, diced
   1 garlic clove, minced
   1 c. low-sodium vegetable broth
   8 oz. canned black beans, drained, rinsed
   2 Tbsp. chopped red pepper
   1 Tbsp. white vinegar
   1 tsp. oregano
   1/2 tsp. salt
   2 Tbsp. chopped cilantro
   Hot pepper sauce, to taste

   In a medium saucepan, combine 2 c. water, rice, turmeric, and bay leaf. Cover and simmer until rice is tender, approximately 20 minutes. Remove the bay leaf.
   Meanwhile, place medium nonstick skillet over medium-high heat and heat 30 seconds. Add oil and cumin and cook, stirring until fragrant, about 20 seconds. Stir in the green pepper, onion, carrot and garlic and sauté 3-4 minutes, until the onion is soft. Pour in the vegetable broth and cook until the carrots are tender, about 8 minutes.
   Mix in beans, red pepper, vinegar, oregano, and salt, and simmer gently for 5 minutes, until slightly thickened. (For thicker beans, mash a few beans with the side of a spoon and stir in). Place cooked rice in serving bowl and top with the bean mixture and cilantro. Serve with the hot pepper sauce on the side.